Burnt Butter And Tarragon Sauce
Makes
½
cupPreparation
5
minutesCooking
6
minutesIngredients
150 g 150 unsalted butter, chopped
12 sprigs 12 fresh tarragon
1 1 garlic clove, finely grated
2 Tbsp 2 green peppercorns in brine (See tip below)
Sea salt flakes, to season
Method
- Melt butter in a medium frying pan over medium-high heat. Bring to the boil. Reduce heat to medium and continue cooking, stirring and scraping the bottom of the pan, for around 3-4 minutes, until foaming and pale golden.
- Toss in tarragon and garlic. Cook until tarragon is crisp, then transfer tarragon to plate. Continue cooking until butter is a golden nutty brown.
- Working quickly to prevent the butter burning, remove from heat and toss in the peppercorns. Season with sea salt and serve.
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